PREPARATION OF KABOK

Introduction

Kabok is made from paddy and flatten rice. It is a staple food in north-eastern region. It is a low cost wholesome food and has good nutritional value. It can be taken in differnt forms with sesame, sugar and salt. It is used in ritual ceremony.

Types of Kabok

1. Kabok Akhingba or Sana Kabok(mixed with sugar)

2. Kabok Muri(mixed with salt)

3. Konok Kabok

4. Kabok Laloo

5. Thoiding Kabok

6. Kabok Kangsubi

Market Potential

In the north-eastern region, Kabok is popular mainly in Assam and Manipur. Of the total estimated population of 340 lakh in the N.E. region about 200 lakh may be considered to be living in Assam and Manipur. Kabok is highly demanded in bulk in the ritual ceremony (except Kabok Muri). Among this Kabok Akhingba is the most highy demanded which is popularly used in ritual ceremony. There are a few units making 'Kabok' and their production is not adequate to meet to the demand of the local population.

Raw Materials

The only raw material required is paddy. Besides, flatten rice, sesame, sugar and salt.

Equipments Required

1. Oven (large and small)

2. Medium size earthen pots

3. Large Khang(a large frying pan)

4. Sand

5. Firewood

6. Cane Basket

7. A wire guage

8. Yangkok (a large rounded cane basket used to extract paddy husk).

PROCESS

Main steps of Kabok Akhingba:

1. frying the Chengpak Apumba (not so beaten rice) to the earthen pots.
2. taking out the sand with the help of wire gauge.
3. mixing with the warm boiled sugar and making it in different shapes and sizes.

Main steps of Kabok Muri:

1. mixing of the not so beaten rice with salt.
2. frying in the earthen pots.
3. extracting the sand with the help of wire guage.

Main steps of Konok Kabok:

1. frying the paddy in the earthen pots.
2. extracting the sand with the help of the wire guage.
3. extracting the paddy husk with the help of Yangkok.
4. mixing with boiled sugar and make in different shapes and sizes.

Main steps of Laloo:

1. grinding the Konok Kabok into powder.
2. mixing the grinded ones with the boiled sugar.
3. making in different shapes and sizes.

Main steps of Kabok Kangsubi:

1. frying of the sesame in a pan.
2. mixing the fried sesame with the boiled sugar.
3. making in different shapes and sizes.

Main steps of Thoiding Kabok are:

1. taking out the not so fried kabok.
2. mixing with boiled sugar and fried sesame.

MACHINERY

The only machinery required is the Chengpak making machine or Pauda machine.

INFRASTRUCTURE

1. building/shed................................200 sq.ft.
2. water............................................nominal
3. power...........................................diesel

PER CAPITA INCOME OF THE KABOK MAKERS

They can earn Rs. 200/-(apprx.) in a day and so their annual income is Rs.72, 000/-

SOME IMPORTANT INFORMATION REGARDING THE KABOK

1. The cost of one molded Kabok ranges from Rs.0.50 to Rs. 2 (according to the size)

2. In a day they can produce two or more sacks of Kabok.

3. The cost of one Sangpai (a large cane basket) is Rs. 140/- which got a profit of Rs.50/-.

4. The paddy is of some special types which can be mentioned as KD (Kedi) Daram Phou etc. which are soft and produce more.